my first foray into vegan and Indian cuisine. serves 4.
2 tbs coconut, canola, or vegetable oil
1/2 onion, diced
14 ounces diced tomatoes (drain if using canned)
salt and pepper to taste
3 cloves minced garlic
1 1/2 tbs red curry paste (start with 1 tb and then add to your liking)
1 tsp curry powder
3/4 tbs paprika
1/4 tsp cumin
1 cup chickpeas (I used canned, drained and rinsed)
1 lb/3 cups sweet potatoes, peeled and diced into 1/2-3/4” pieces
13.5 ounce can unsweetened/full fat coconut milk
juice of 1/2 lime
3 handfuls fresh spinach
1/2 cup cooked rice or noodles per serving
In a large pot, heat the oil over medium-high. Add the onions and tomatoes and season with salt and pepper. Lower heat to medium and cook for about 10 minutes, until the onions are soft and the tomatoes release their juices.
Add the chickpeas and the sweet potatoes. Stir to combine. Add in all spices and stir.
Shake the can of coconut milk and add to pot. Bring to a boil, and reduce to medium-low to simmer for 20-30 minutes or until the potatoes are fork-tender.
Remove from heat. Add in the spinach and squeeze a lime. Put a lid on the pot and allow the spinach to wilt. Serve over rice or noodles.